Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 2 – MODULE 2

BAKING TOOLS AND EQUIPMENT AND

THEIR USES
 Technology and Livelihood Education
Bead and Pastry Production
Quarter 2, Week 2 - Module 2
Baking Tools and Equipment and Their Uses

INTRODUCTION
This module will equip the Grade 9 learners on the necessary baking tools and
equipment that is appropriate according to the required bakery products and standard
operating procedures.

After completing this module, you should be able to:

1. Familiarize and classify baking tools and equipment according to usage.

2. Use appropriate baking tools and equipment according to required bakery
products and standard operating procedures.

Baking Tools and Equipment and Their Specific Uses

Definition of Terms

Baking – the process of cooking food by indirect heat or dry heat in a confined space as in
heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 oF-
450 oF
Batter – a flour mixture that can be stirred or poured
Convection oven – stove in which a fan circulates heated air through the oven for
fast, even cooking.
Discard – to get rid of as of being no further use
Dough – a flour mixture that can be rolled or kneaded
Dutch oven – a brick oven
Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic energy below the magnetic
spectrum
Mixing – to bring together into uniform mass
Pre-heat – to heat (an oven, for example) before hand
Sift – separating course particles in the ingredient by passing through a sieve or
sifter.

BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and dough with various
sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or
heart shaped.

1
 1. Tube center pan – deeper than a round pan and with a
hollow center, it is removable which is used to bake chiffon
type cakes.

2. Muffin pan - has 12 formed cups for baking muffins

and cupcakes.

3. Pop over pan – is used for cooking pop over

4. Jelly roll pan – is shallow

rectangular pan used for
baking roll cakes.

5. Bundt pan – is a round pan with

scalloped sides used for baking elegant and special cakes

6. Custard cup – is made of porcelain or glass used

for baking individual custard

7. Griddle pans – are used to bake

griddles

8. Loaf Pan – is used to bake loaf

bread

2. Biscuit and doughnut cutter – is used to cut and shape

biscuit or doughnut.

3. Cutting tools – include a knife and chopping board that are

used to cut glazed fruit, nuts, or other ingredients in baking.

4. Electric mixer – is used for different

baking procedure
for beating, stirring and blending.

5. Flour sifter – is used for sifting flour.

2
6. Grater – is used to grate cheese, chocolate, and other
fresh fruits.

7. Kitchen shears - are used to slice rolls and delicate cakes.

8. Measuring cups – used for measuring volumes of

liquid.

2 types:

a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
b. A measuring glass made of transparent glass or plastic is more accurate for
measuring.
9. Measuring spoons – consist of a set of measuring spoons
used to measure small quantities of ingredients.

10. Mixing bowl – comes in graduated sizes and has

sloping sides used for mixing ingredients.
11. Mortar and Pestle – is used to pound or ground
ingredients.

12. Paring knife – is used to pare or cut fruits and

vegetables into different sizes.

13. Pastry bag – a funnel shaped container of icing or

whipped cream

14. Pastry blender – has a handle and with wire which is

used to cut fat or shortening in the preparation of pies,
biscuits or doughnuts.

15. Pastry brush – is used in greasing pans or surface of

pastries and breads.

16. Pastry tip- is a pointed metal or plastic tube connected

to the opening of the pastry and is used to form desired
designs.

3
 17. Pastry wheel – has a blade knife used to cut dough when
making pastries.

18. Rotary egg beater – is used in beating eggs or

whipping cream.

19. Rolling pin – is used to flatten or roll the dough.

20. Rubber scrapper – is used to remove bits of food in

side of the bowl.

21. Spatula – comes in different sizes; small spatula is used

to remove muffins and molded cookies from pans which is 5
to 6 inches; large spatula for icing or frosting cakes;
flexible blade is used for various purposes.
22. Strainer – is used to strain or sift dry ingredients.

23. Timer – is used to in timing baked products, the rising of yeast

and to check the doneness of cakes.

24. Weighing scale – is used to measure ingredients in large

quantities.

25. Utility tray – is used to hold ingredients together.

26. Wire whisk – is used to beat or whip egg whites or cream.

27. Wooden spoon – is also called mixing spoon which comes in

various sizes suitable for different types of mixing.

OTHER BAKING TOOLS

1. Cake decorator (Cylindrical) – is used in decorating or

designing cake and other pastry products.

2. Cookie press – is used to mold and shape cookies.

4
OVENS
Ovens are the workhorses of the bakery and pastry shop and are essential for producing
the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
Several kinds of ovens are used in baking.

DECK OVENS are so called because the items to be baked either on sheet pans or
in the case of some bread freestanding are placed directly on the bottom, or deck of
oven. This is also called STACK OVEN because several may be stacked on top of
one another. Breads are baked directly on the floor of the oven and not in pans. Deck
oven for baking bread are equipped with steam ejector.

1. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled
for baking.

DECK OVEN RACK OVEN

2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his mechanism is like that of a Ferris
wheel. The mechanical action eliminates the problem of hot spots or uneven baking
because the mechanism rotates throughout the oven. Because of its size it is especially
used in high volume operations. It can also be equipped with steam ejector.

3. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly
throughout the interior. Strong forced air can distort the shape of the products made with
batter and soft dough.

5
OTHER BAKING EQUIPMENT
Dutch oven is a thick-walled (usually cast iron) cooking pot with a
tight-fitting lid. Dutch ovens have been used as cooking vessels for
hundreds of years. They are called “casserole dishes” in English
speaking countries other than the USA, and cocottes in French.
They are similar to both the Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven, and are related to the South African Potjie and the
Australian Bedourie oven.

CLASSIFICATION OF BAKING TOOLS AND

EQUIPMENT

A. OVENS E. MIXING TOOLS

Convection ovens Mixing Bowls , Rotary egg beater
Rotary ovens Wooden spoon
Deck or Cabinet Rubber scrapper
Microwave Oven Electric and handy mixer

B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

Bread toaster Pastry blender Chopping boards
Double broiler Pastry wheel Paring knife
Dutch oven Biscuit and doughnut cutter
Kitchen shears

C. PREPARATORY TOOLS G. BAKING PANS

Flour sifter Grater Tube center pan Jelly roll pan
Pastry brush Spatula Muffin pan Bundt pan
Rolling pin Pastry cloth Cake pans (round, square, rectangle
Pastry tips Utility tray or heart shaped)
Custard cup Griddle pans
D. MEASURING TOOLS Pop over pans Baking sheets
Measuring cups Timer Macaroon molders
Measuring spoons
Weighing scale
Measuring cups for liquid ingredients

6
 ACTIVITY SHEETS

Activity 1
Direction: Identify as many tools and equipment that you find in the picture
below. Write your answers on the space provided.

1. ________________________ 6. ________________________
2. ________________________ 7. ________________________
3. ________________________ 8. ________________________
4. ________________________ 9. ________________________
5. ________________________ 10. _______________________

Activity 2
Direction: Classify each item as a baking TOOL or EQUIPMENT. Write T for tool and E for
equipment and write your answer on the space provided before each number.
____ 1. Dutch oven ____ 6. Cake decorator
____ 2. Pastry blender ____ 7. Rack oven
____ 3. Deck oven ____ 8. Muffin pan
____ 4. Double broiler ____ 9. Convection oven
____ 5. Measuring spoon ____ 10. Electric mixer

7
 ANSWER KEY

Activity 1

1. rolling pin 6. Flour sifter

2. mixing spoon 7. Measuring cup/*Measuring spoon
3. weighing scale 8. Mixing bowl
4. baking pan 9. Bundt pan
5. electric mixer 10. Oven

Activity 2

1. E 6. T
2. T 7. E
3. E 8. T
4. E 9. E
5. T 10. T

8
REFERENCES

• Phillips, Sarah. “CraftyBaking.” CraftyBaking (blog). Sarah Phillips, 2000.

https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc.
• https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-
icing/
• https://www.allrecipes.com/recipe/10197/royal-icing-i/
• https://www.bestrecipes.com.au/recipes/fondant-icing-recipe/pvjsxuhk
• https://weebirdiecafe.wordpress.com/2014/05/30/choux-a-la-creme-cream-puff/
• https://www.needpix.com/photo/276795/minitartas-custard-tangerine-pastry-sweetened-
dough-fruit-syrup-sweet-snacks-custard
• https://www.publicdomainpictures.net/en/viewimage.php?image=268297&picture=donuts
• https://www.flickr.com/photos/94801434@N00/5134246283
• https://www.flickr.com/photos/avlxyz/3212638690
• https://www.wallpaperflare.com/strawberry-and-chocolate-pie-with-whip-cream-on-top-
strawberries-wallpaper-zwvpa
• https://www.needpix.com/photo/276795/minitartas-custard-tangerine-pastry-sweetened-
dough-fruit-syrup-sweet-snacks-custard
• https://www.google.com/search?q=key+clipart&tbm
• Bread and Pastry –Technical Vocational Livelihood Track Manual First Edition 2016
• https://www.academia.edu/10040757/CBLM_BPP_Prepare_and_Produce_PAstry_Prod
ucts_
• https://sallysbakingaddiction.com/choux-pastry/
• https://simplyafoodblog.wordpress.com/2012/05/20/my-croissant-chronicle-part-3-and-
the-journey-continue-my-collection-of-danish-pastries-fillings-and-shaping/
• https://prezi.com/_uwnoda5fkc_/finishing-techniques-in-pastry/
• https://coggle.it/diagram/WCMS-4sb7PpQE9HI/t/finishing-techniques
• https://www.thegraciouswife.com/15-pretty-ways-to-finish-pie-crust-edges/
• http://teachergelo.blogspot.com/2017/02/grade-9-learning-outcome-3-presenting.html
• https://www.thegraciouswife.com/15-pretty-ways-to-finish-pie-crust-
edges/?platform=hootsuite
• https://books.google.com.ph/books?id=vRcidxIUWYMC&pg=PA215&lpg=PA215&dq=im
portance+of+finishing+techniques+in+pies&source=bl&ots=nQViUKF8GF&sig=ACfU3U0
tVqDYa0pUkzsnKN4Bhh8CH1srwA&hl=en&sa=X&ved=2ahUKEwizg_DuxdDpAhUGvJQ
KHQUpBt8Q6AEwGHoECBAQAQ#v=onepage&q=importance%20of%20finishing%20te
chniques%20in%20pies&f=false
• Bread and Pastry –Technical Vocational Livelihood Track Manual First Edition 2016
• Friberg B, Friberg AK (2002). Displaying Pastry. New York, NY: John Wiley & Sons,Inc.
• Gisslen, W. (2013). Dessert Presentation. New Jersey, NJ: John Wiley & Sons, Inc.

9
Name:_________________________________________ Date:__________

Grade/Section: _________________________________ Score:_________

Technology and Livelihood Education - Bread and Pastry Production 9

QUARTER 2-MODULE2

SUMMATIVE EVALUATION

Activity 1
Direction: Read each statement carefully. Encircle the letter of the correct answer.
1. What kind of baking pan is usually used in making loaf bread?
a. griddle pan b. loaf pan c. jelly roll pan d. bundt pan
2. What baking tool is commonly used when slicing rolls and delicate cakes?
a. spatula b. rubber scraper c. paring knife d. kitchen shears
3. To properly ground or pound nuts, which baking tool is appropriate to use?
a. mortar and pestle b. paring knife c. rolling pin d. pastry blender
4. Which among these ovens is used when entire racks full of sheet pans is wheeled for
baking?
a. Dutch oven b. mechanical oven c. rack oven d. convection oven
5. Verbal analogy. vanilla : measuring spoon = milk : ___________
a. weighing scale b. measuring cup c. measuring glass d. Both b and c
6. When performing different baking procedures like beating, blending and stirring, the
baking tool to be used is an ______.
a. electric mixer b. wire whisk c. wooden spoon d. mixing bowl
7. Anna is going to prepare a cup of flour, which baking tool will she use first?
a. weighing scale b. flour sifter c. measuring cup d. rubber scraper
8. In the absence of a rotary egg beater, the next best thing to use in beating eggs or
whipping cream is ____.
a. electric mixer b. mixing spoon c. wire whisk d. spatula
9. Cutting dough in the preparation of pastries needs the use of a ________.
a. paring knife b. pastry blender c. pastry wheel d. kitchen shears
10. Upon checking her cake, Kim found out that it was over baked, the baking tool she forgot
to use is a ______.
a. timer b. spatula c. pastry blender d. oven

10
Activity 2

Direction: Classify each baking tool and equipment according to its usage.
1. Dutch oven - __________________
2. Pastry tip - __________________
3. Pastry blender - __________________
4. Weighing scale - __________________
5. Rotary egg beater - __________________

Activity 3
Direction: Read the given recipe carefully and list down all the tools that you need to
prepare in order to finish the activity.

BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar 4 tsp. baking powder
1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla
Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning
and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. __________________________ 6. _________________________
2. __________________________ 7. _________________________
3. __________________________ 8. _________________________
4. __________________________ 9. _________________________
5. __________________________ 10. ________________________

11